These salad jars feature raw grated beets, asparagus, pea shoots, and power greens all of which taste great with tahini dressing. Put the dressing at the bottom of the jar or package separately.
from Jackie Page, publisher of Edible Bozeman, Spring 2021, “Spring Season Salad Jars”
Salad Jars with Tahini Dressing
makes 4 pint-sized jars and 1 cup dressing; adapted from Edible Bozeman
Ingredients
- 4 red beets (or one large), grated
- 1 bunch asparagus, tough ends snapped off, stalks cut on the bias, ¼-inch pieces
- 1 cup raw or salted almonds, chopped
- power greens, pea-shoots, and/or microgreens Organic Girl + Montana Roots "spring power blend"
Tahini Dressing
- ¼ cup tahini
- ¼ cup olive oil California Olive Ranch
- 1 lemon, juiced (yield 2–3 tablespoons)
- 2 teaspoons maple syrup, honey, or agave nectar
- 2 teaspoons Dijon mustard Edmond Fallot
- ½ teaspoon salt Maldon
- a couple twists of black pepper
- 2 tablespoons ice-cold water helps the tahini emulsify with the liquids
Instructions
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Layer the following into each jar:
shredded beets, asparagus, almonds, and greens on top. Seal with lid and keep refrigerated, where they will last up to 3 days.
-
Whisk together the tahini, olive oil, lemon juice, maple syrup or honey or agave, Dijon mustard, salt, and pepper. Whisk in the ice water. Add additional water if you want a thinner consistency. Transfer to a jar and keep refrigerated.
